About This Dish
A warming tagine from the Souss-Massa region around Agadir and Taroudant where sweet potatoes thrive in the warm climate. Chunks of beef are braised with spices until fall-apart tender, then sweet potato chunks are added and glazed with local honey from the argan forests. The natural sweetness of the potato harmonizes with the honey and cinnamon to create a deeply comforting dish. This tagine reflects the agricultural abundance of southern Morocco and the local preference for honey-sweetened dishes made with argan-region honey.
Ingredients
- 750 g Beef chuck, cubed
- 500 g Sweet potatoes, peeled and cubed
- 1 large Onion, grated
- 3 tbsp Honey
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Saffron threads
- 3 tbsp Olive oil
- 1 tbsp Sesame seeds
- to taste Salt and pepper
- 1.5 cups Water
Instructions
- 1
Season beef with salt, pepper, ginger, saffron, and cinnamon.
- 2
Heat olive oil. Brown beef chunks and set aside.
- 3
Cook grated onion for 10 minutes until soft.
- 4
Return beef, add water, cover, and simmer 1.5 hours.
- 5
Add sweet potato chunks. Cook covered for 25 minutes until tender.
- 6
Drizzle with honey and cook uncovered 10 minutes. Sprinkle with sesame seeds.
Tips & Tricks
- Cut sweet potatoes into larger chunks so they do not disintegrate during cooking.
- Orange-fleshed sweet potatoes give the best color and flavor.
- Argan honey from the Souss region is the traditional choice if available.